French Mini Brioche Rolls Recipe (2024)

There is nothing better than a foolproof authentic recipe for French mini brioche rolls in your hands on a weekend morning! Enjoy your baking time to make pure butter cuties that smell and taste like in Paris.

Have you ever heard an expression "la boulangerie French brioche rolls?" It means the freshly baked divine French brioches right from the oven of a French bakery where "la boulangerie" translates as "bakery" from French.

Yes, the smell of brioches escapes from French bakeries before they open their doors in the morning. And there is no way to resist not entering.

If you have ever been to France, you will understand what I am talking about. If you travel one day, visit one or two French bakeries run by families for generations.

But now, while most of us are away from France, why not try to make French brioche rolls (aka mini brioches) that smell and taste like the authentic French ones?

The brioche rolls recipe is easy, but it requires some patience. It takes time, but you will be rewarded with the best French brioches ever!

With lots of butter, the brioche dough is difficult to knead by hand; so, I suggest using a stand mixer for this task. Kneading is what gives the elasticity to the dough.

Many brioche recipes call for a dough hook to use, but it is enough a paddle attachment to make the dough for this particular recipe.

How to succeed in making the perfect French brioche rolls? A good recipe (it is below) + a stand mixer + respect for resting times is a formula for your success.

Resting time in making French brioche

There are three resting times in the preparation of French brioche. It starts from the fermentation step that lasts from one hour to 24 hours depending upon the temperature and the amount of yeast. It ends once youdegas (or "punch down") the dough, using the palm of your hand or your fist, to expel carbon dioxide.

The second resting timeis the cooling time in the fridge, which lasts for one to two hours, depending upon the dough's weight, temperature, and temperature of the refrigerator). Since the brioche dough is very sticky, the butter and so the dough has to harden. It is an essential step before shaping the dough.

The third resting time called proofing allows the dough to rise to double in size before baking. To find out if the dough is ready to bake, press on the dough with your index finger.If the dough rises immediately, it is not finished.In the case, if it rises slowly, it means the brioche dough is ready to bake. If your fingerprint remains, it is almost late: bring the dough into the oven immediately!

What is the egg wash?

Egg wash is abeaten egg or a mixture of a beaten eggwith some liquid (usually water or milk) that is used to brush baked goods (French brioche rolls in this case) before baking.

Egg wash (aka egg glaze) gives shine and color and helps the toppings stick to the surface of the dough. Here are variations of the egg wash:

• Whisk a whole egg with a small hand whisk or a fork and brush each roll before baking.
• Beat one large egg yolk with one tablespoon of heavy cream and brush the top of each roll with this egg glaze.
• Whisk one egg yolk with one tablespoon of water (or milk) and use this egg wash to brush dough rolls.
• Mix a whole egg with one tablespoon of water, milk, or cream: the result will be almost the same; although, the baking goodies brushed with the egg/cream mixture look a little glossier.

Some French chefs apply the egg wash twice: the first time before the final rise (to prevent the brioche from "crusting"), the second time - just before baking.

To brush brioches, I would recommend using a pastry brush, not a silicone brush that is not suitable for pastry.

Are you missing an egg for the final touch? No problem: brush each mini brioche with a little bit of milk. The brioches will be less shiny, but the taste will be the same!

Brioche rolls recipe variations

Experiment with brioche toppings to add the texture or create a new taste. You might be pleasantly surprised: you will create your own brioche rolls recipe!

• The classic mini brioches are topped with pearl sugar, which is a kind of sugar that does not melt at high temperatures.
• Crushed Pink Praline (homemade or store-bought pink crushed pralines) is another alternative topping for brioche rolls.
• Sprinkle each brioche ball with chocolate chips or a mix of chocolate chips with chopped dried apricots), and you will create a new taste and flavor of mini brioches.
• Make a streusel topping by mixing the following ingredients until a grainy texture is obtained: 0.8 oz (25 g) flaked almonds, 1 ½ tablespoons (20 g) softened butter, a pinch of ground cinnamon, 1 ½ tablespoons (20 g) brown sugar, and two tablespoons of all-purpose flour. Place the crumble on top of each dough ball and bake as directed.
• Dip the top of each mini brioche into the melted chocolate and let cool for the chocolate to set.

How to serve a mini brioche

Like a small Proust madeleine, enjoy a mini brioche on its own or with a spread of butter. Also, serve French brioche rolls with a good homemade jam or whipped cream with amaretto.

Why brioche rolls recipe works

• This recipe is an authentic recipe for "la boulangerie French brioche rolls" that are sold in bakeries all over France.
• Due to a high content of butter, these mini brioches have one of the best textures ever.
• Baked in a muffin mold, they are two or three-bite-sized baked cuties perfectly enjoyable for breakfast or as a snack.

Ingredients

The success in brioche making depends on the quality of the ingredients. Still, the primary key element is to use all of them at room temperature: bring eggs and butter (and the rest of ingredients if necessarily) from the fridge to your room two hours before you start.

Get a quick overview of the necessary ingredients. For precise measurements and instructions, refer to the recipe card.

Butter:it is one of thecrucialelements forthe taste and texture of brioches.Use a top-quality butter with 82% minimum fat, for example, European-style butter, but even better iscultured butter.

Flour: the recipe calls for all-purpose flour, afreshly bought flour. If you have oatmeal flour, it is even better: it contains slightly more gluten, which plays a vital role in the brioche dough's elasticity.

Eggs: use large organic eggs, ideally, weigh them without eggshells to optimize the chances of success or calculate some eggs taking into consideration that the average size of a large egg is 50 g, an extra-large egg - 56 g (eggshell removed).

Yeast: fresh yeast is preferable in making brioches, but you can replace it with the instant yeast: 0.8 oz (25 g) of fresh yeast equals about ¼ oz (7 g) of dehydrated yeast.

Salt:it is essential in the brioche dough: it gives taste and flavor, improves the dough elasticity, and serves the coloring of the crust.

Granulated sugar: the amount provided in the recipe is necessary for fermentation and proper development of the yeast. I do not recommend to change the amount of sugar.

Pink praline, pearl sugar: these toppings are optional.

How to make French brioche rolls step by step

In the bowl of a stand mixer fitted with the paddle attachment, place flour, instant yeast, sugar, salt, but place the yeast in the way no to touch salt and sugar.

Add eggs and beat at low speed for 3 minutes until the dough is dense, scraping downsides of the bowl with a rubber spatula if needed (photo 1).

Gradually add the softened butter cut into large cubes and beat the dough at medium speed for 10 minutes until smooth and elastic (photo 2).

Transfer the dough in a bowl, cover with a kitchen towel and let it risein the turned-off oven - a place free of draftsfor 2 hours.

Punch the dough down, arrange it as a thick spiral (photo 3), cover with a plastic film, and refrigerate for 2 hours.

Take the dough from the fridge, divide it into 12 equal pieces (about 1/7 oz (50 g) each) and roll each piece into a ball.Place rolls in the greased with baking spray cavities of a muffin pan (photo 4), cover loosely with plastic film, then kitchen towel, and let rise for 3 hoursin the turned-off oven(the dough will not rise as doubled, it is normal).

Preheat oven to 320 F/160 C. Whisk the egg and, using a pastry brush, gently brush each roll with the beaten egg. Sprinkle with crushed pink praline (photo 5) and bake for 15 to 20 minutes until the top isgolden (photo 6).

Let brioches cool on a wire rack. Sprinkle with powdered (icing) sugar if you desire.

Expert tips

1. Make-ahead step:after you make the dough, cover it with a plastic film and refrigerate overnight: such a long fermentation improves the dough's quality and flavors.Next day, roll balls, place them in the greased muffin molds and let them rise for 3 hours. Then bake as directed.
2. Grease a muffin mold with a baking spray: it is much more effective than butter, and brioche rolls will look great.
3. Make Pink Praline yourself or use store-bought pink crushed pralines, although this topping is optional. Replace pink praline with pearl sugar is you desire.
4. Brioches are best eaten warm, straight from the oven, or on the same day of baking.

Frequently Asked Questions

Can you keep a brioche dough?

Yes, wrap a fresh brioche dough in a plastic film and freeze. Once you are ready to bake, let the dough thaw at room temperature, shape the brioche rolls, let them rise and bake as directed.

How to store French brioche rolls

Homemade brioches dry quickly in the open air and at room temperature: the smaller the brioche, the quicker it dries.

To store brioche rolls, as soon as they come out of the oven, when they are still hot, wrap each of them in a plastic film: the more rapidly you cover homemade brioches, the better it will keep their soft texture.

How to freeze brioche rolls

To freeze, cool brioches completely, wrap each of them airtight and freeze for up to 3 months. On the day of tasting, place brioche rolls in a hot oven for a few minutes, and serve immediately.

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.